Ugadi-2023 Special: Three traditional recipes to savor the flavors of South India

Team Udayavani, Mar 22, 2023, 8:30 AM IST

Representative image (Credit: Kalyan Kanuri via Wikimedia Commons)

Ugadi is a vibrant and colorful festival celebrated by people in the southern states of India. It marks the beginning of a new year and is usually observed during March or April. Apart from being a time for festivities and new beginnings, it is also a time for indulging in traditional food and delicacies.

The food prepared during Ugadi is not only delicious but also carries a significant cultural and historical significance. In this article, we will explore three traditional recipes that are an essential part of Ugadi celebrations.

Bevu Bella

Bevu Bella, which translates to “neem and jaggery,” is a traditional South Indian beverage that is known for its unique bitter-sweet flavors.  This refreshing drink is not only a great way to beat the heat but also offers numerous health benefits due to its natural ingredients.

Ingredients:

• 1 teaspoon neem flowers
• 2 tablespoons tamarind
• 4 tablespoons cubed coconut
• 1 small green chili
• 4 tablespoons jaggery
• 2 cups water
• 4 tablespoons cubed raw mango

Instructions:

1. Take 2 cups of water in a bowl and soak the tamarind in it for some time. Squeeze out the pulp completely, strain it and collect the tamarind water in a bowl.
2. Add jaggery to the bowl and mix well until it dissolves.
3. Add small chunks of coconut and raw mango to the bowl.
4. Add 1 teaspoon of neem flowers and a slit green chili to the bowl and mix well.
5. Let the mixture chill in the refrigerator for 30-40 minutes.
6. Serve the chilled Bevu Bella in glasses and enjoy the refreshing taste.

Bevu Bella beverage is now ready for you to enjoy!

Mavinakayi Chitranna

Mavinakayi Chitranna, also known as Mango Rice, is a popular South Indian dish that is tangy, spicy, and flavorful. Here’s a simple recipe to make it:

Ingredients:

• 2 cups of cooked rice
• 1 medium-sized ripe mango
• 2 tablespoons of grated coconut
• 1 tablespoon of roasted peanuts
• 1 tablespoon of chana dal
• 1 tablespoon of urad dal
• 1 teaspoon of mustard seeds
• 1-2 dry red chillies
• 1 sprig of curry leaves
• 2 tablespoons of oil
• Salt to taste

Instructions:

1. Wash and cook 1 cup of rice in 2 cups of water. Once cooked, spread it on a plate and let it cool.
2. Meanwhile, peel and grate the mango. Keep it aside.
3. In a pan, heat 2 tablespoons of oil. Add 1 tablespoon of chana dal, 1 tablespoon of urad dal, 1 teaspoon of mustard seeds, and 1-2 dry red chillies. Saute until the dals turn golden brown and the mustard seeds start to crackle.
4. Add the grated mango and saute for a minute.
5. Now add 2 tablespoons of grated coconut, 1 tablespoon of roasted peanuts, and 1 sprig of curry leaves. Mix well.
6. Add salt to taste and mix well.
7. Finally, add the cooked rice and mix gently until everything is well combined.
8. Cover the pan with a lid and cook on low heat for 2-3 minutes.
9. Turn off the heat and let the Mavinakayi Chitranna sit for a few minutes.
10. Serve hot with raita or papad.

Your delicious Mavinakayi Chitranna is now ready to be enjoyed!

Kosambari

Kosambari is a traditional South Indian salad that is usually made with lentils or vegetables. It is a refreshing and healthy dish that is perfect for any meal, whether it’s lunch or dinner. This simple and easy-to-make recipe is a great way to incorporate more vegetables and lentils into your diet while still enjoying a tasty and flavorful dish.

Ingredients:

• 1/2 cup moong dal
• 4 tablespoons grated coconut
• 1 tablespoon lemon juice
• 1 tablespoon mustard seeds
• 2 stalks of curry leaves
• 1 cup grated cucumber
• 2 tablespoon coriander leaves
• 1 tablespoon vegetable oil
• 1/4 teaspoon asafoetida
• 1/4 teaspoon black pepper
• Salt as per taste

Instructions:

• Soak the moong dal in water for an hour. Drain and set it aside.
• In a mixing bowl, add grated cucumber, coconut, coriander leaves, lemon juice, salt, and black pepper. Mix well.
• Add the soaked moong dal to the mixing bowl and mix well again.
• In a small pan, heat the vegetable oil. Once the oil is hot, add mustard seeds and let them splutter.
• Add asafoetida and curry leaves to the pan and fry for a few seconds.
• Pour the tempering over the salad and mix gently.
• Garnish with some coriander leaves and serve.

Your delicious Kosambari is ready to be enjoyed!

Happy Ugadi!